Serves 64

customer at our West Hollywood store asked me to make over her fudge recipe which she made with heavy cream, half-and-half, butter, and gobs of sugar. I managed to remove all of those fatty ingredients, reduce the sugar, and replace them with a few high-quality ingredients, making this new recipe guilt-free, since the excellent chocolate and walnuts can help protect your heart. Ingredients: - Reynold's Release non-stick aluminum foil 7 ounces Carnation fat free evaporated milk 1 cup Hain Organic brown sugar 1 cup Flanigan Farms walnuts 1 tablespoon Bob's Red Mill unsweetened shredded coconut 12 ounces Scharffenberger 70% cocoa bittersweet chocolate, coarsely chopped - pinch of salt 1 1/2 teaspoons Morton & Bassett vanilla 1/4 cup Nestlé Toll House chocolate chips Instructions: Line an 8-inch square pan with aluminum foil. In a small pot over low heat, cook the milk and the sugar, stirring frequently to dissolve the sugar and thicken the milk, about 30-40 minutes. Be sure to scrape down the caramel on the sides of the pot, too. Meanwhile, toast the nuts and coconut in a dry skillet over medium heat until they become fragrant and begin to brown. Set aside to cool. When milk is thickened, add chocolate and stir constantly until melted. Stir in salt, vanilla, nuts, and coconut. Remove from heat. Pour mixture into pan, sprinkle top with chocolate chips, and refrigerate until firm, at least 2 hours. When ready to serve, invert pan, peel off foil, invert again, and cut into 1-inch squares (7 cuts in each direction) with a sharp pointed knife. Each 1-inch piece contains: Calories Fat Saturated Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron 55       3 g     2 g     0 mg  10 mg  6 g     0 g     5 g     1 g     0% DV 0% DV 2% DV 1% DV